Preheat your oven to 350°F (175°C) and grease the 9x5 inch loaf pan.

In a large mixing bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set this dry mixture aside.

In a medium mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy, using a wooden spoon or spatula.

Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Fold in the chopped pecans gently into the batter.

Pour the batter into the prepared loaf pan, and smooth the top with a spatula.

Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For extra flavor, sprinkle a little cinnamon on top of the batter before baking.

This bread can be stored in an airtight container for up to a week, or it can be frozen for longer storage. Enjoy warm or at room temperature!